This recipe has memories attached to it!

My Dad used to make this steak for us all the time, which is why the three big kids call it “Granddad Steak.”

When we lived in Illinois we always spent Sunday evening with my Dad and Mom, and would eat dinner with them.

This is a tradition we have continued!

We hold Sunday evenings as a time for family still today, and Kayla and her crew join us too!

This steak is delicious, and I am thankful for how it brings back memories of my Dad – especially because we made it on Father’s Day yesterday.

“Granddad” Steak

one flank steak

Marinade:
1 cup soy sauce (we use coconut aminos)
1/4 cup honey (warm it first if it is thick or crystallized)
1/4 cup water
1/8 cup olive oil
6 cloves of garlic, minced

Place the meat in a zip loc baggie and pour marinade over top. Place in fridge. I like to marinade the meat for at least six hours to deepen the flavor, shaking the baggie every couple of hours. Grill the steak on low-medium heat for 12 minutes on each side. Slice with the grain, and serve hot. This marinade is also delicious on boneless chicken, especially when you add 1 TBSP of ground ginger to the marinade! Note: I made four flank steaks yesterday, but only doubled the marinade and it was plenty.

**This is an expensive cut of beef, which is why it is a holiday treat for us. I also did not buy grass-fed organic beef like we normally would.

**We use coconut aminos in place of soy sauce due to allergies.

Enjoy!